Mini Soup

Mini Soup is actually Minestrone Soup

It’s just a lot easier to write it on a label on a container then the full word (you run out of space very quickly)

Here is my version of the Soup make it it Gluten free and Dairy free. Possible Vegan depending on the spaghetti and or the stock cube/powder


  • 300g Frozen Veg
  • 3 tbsp of tomato paste /puree
  • 1 tsp of garlic powder
  • 1 ltr of water
  • 28g of Gluten free spaghetti
  • 1 tin (400g) chopped tomato
  • 1 tin (400g) of Kidney beans
  • 2 tsp of bouillon or 1 stock cube


  • Put the ingredients except the past, Kidney beans and bouillon powder in to a large sized pot and bring to the boil
  • Cook on a low heat for 10 mins
  • Break the spaghetti in to small lengths
  • Open Kidney beans and rinse under cold water (I normal sit them in a sieve to do this bit)
  • Add the spaghetti and kidney beans to the soup and heat until the spaghetti is cooked (about 15 mins)
  • Add the bouillon powder and cook out for another 5 mins

Once cook serve in bowls and enjoy 🙂